South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Moqueca
Brazil's stunning coconut fish stew — fresh seafood simmered in creamy coconut milk, dendê palm oil, and tomatoes, perfumed with cilantro and finished with lime.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Marinate the fish: Season the fish fillets with lime juice, minced garlic, salt, and pepper. Let sit for 15 minutes.
- 2
Layer the pot: In a wide, heavy-bottomed pan (traditionally a clay pot), spread half of the sliced onions, bell peppers, and tomatoes to form a bed.
- 3
Add the fish: Lay the marinated fish fillets evenly over the vegetable bed.
- 4
Top layer: Cover the fish with the remaining sliced vegetables and scatter a handful of fresh cilantro over the top.
- 5
Pour the liquids: Gently pour the coconut milk and the brightly colored dendê oil over everything. Do not stir.
- 6
Simmer: Cover the pot and simmer gently over medium-low heat for 15-20 minutes until the fish is flaky and the vegetables are tender. Serve over rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving305
Calories
37 g
Protein
8 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Moqueca is a Brazilian seafood stew with two famous regional styles: the Bahian version rich with coconut milk, dende palm oil, and African influence, and the lighter Espirito Santo version without coconut. It is one of Brazil's oldest dishes, with Indigenous roots later shaped by African and Portuguese cooks. Slow-simmered in a clay pot with tomato, pepper, and cilantro, it is bright, fragrant, and deeply comforting.
Listahan note
This version follows the Bahian style, layering fish and aromatics in coconut milk for a creamy, fragrant broth, and adds the cilantro and lime at the very end so they stay vivid.
Technique cues
- Layer the ingredients in the pot rather than stirring constantly so the delicate fish stays in pieces and does not break apart.
- Add the fish near the end and let it gently poach in the broth; overcooking turns it from silky to dry.
- Stir in the lime and fresh cilantro off the heat so their brightness survives against the rich coconut base.
Kitchen flow
- Parallel prep
- Slice all the vegetables and cut the fish first, then start the rice so it finishes alongside the quick-simmering stew.
- Make-ahead
- Build the tomato-pepper-coconut broth ahead and refrigerate, then bring it to a simmer and poach fresh fish just before serving.
- Leftover move
- Spoon leftover broth and any fish over rice, or simmer with extra coconut milk into a soup the next day.
- Cleanup rhythm
- It is a one-pot stew; soak the pot right after serving so the coconut broth wipes away easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
firm white fish
the centerpiece protein
Purpose: A firm white fish holds together as it poaches in the broth and soaks up the coconut and aromatics.
Handling: Cut into large chunks and add toward the end so it stays tender.
Adaptation: Shrimp, mahi-mahi, or a mix of seafood all work beautifully.
coconut milk
the creamy broth base
Purpose: Coconut milk gives Bahian moqueca its rich, fragrant body and gentle sweetness.
Handling: Add as the simmering liquid and let it meld with the tomato and aromatics.
Adaptation: Light coconut milk lightens it; the Espirito Santo style omits it entirely for a brothier stew.
tomato and bell pepper
the sweet aromatic layer
Purpose: Sliced tomato and pepper give the stew color, sweetness, and structure.
Handling: Slice into rounds and layer over the fish so they soften into the broth.
Adaptation: Any sweet pepper works; add a little tomato paste for deeper color.
dende (palm) oil
the signature Bahian flavor
Purpose: Dende oil gives authentic Bahian moqueca its distinctive color and earthy aroma.
Handling: Add a small amount; a little goes a long way in flavor and color.
Adaptation: A neutral oil with a pinch of paprika and annatto approximates the color if dende is unavailable.
lime and cilantro
the bright finish
Purpose: Lime and cilantro added at the end lift the rich broth with fresh acidity and herbal punch.
Handling: Squeeze and scatter off the heat just before serving.
Adaptation: Lemon stands in for lime; flat-leaf parsley for cilantro if preferred.
Technique notes
- Use a wide pot so the ingredients can layer in a single shallow bed and poach evenly.
- Reserve some cilantro stems for the simmer and the leaves for the finish to get herbal depth at both ends.
- Serve straight from the pot at the table over rice, the traditional family-style presentation.
Ingredient swaps
- Lighter direction
- Make the Espirito Santo style without coconut milk for a brighter, brothier tomato-based stew.
- Shellfish-free direction
- Use only firm white fish and skip the shrimp for a stew without shellfish allergens.
- Weeknight shortcut
- Use pre-sliced peppers and canned coconut milk to get the stew simmering in twenty minutes.
Serve alongside
- Steamed white rice
- Pirao (fish broth porridge)
- Farofa (toasted cassava flour)
- Simple green salad
- Caipirinha
- Crisp white wine
- Coconut water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Moqueca keeps in the fridge for up to two days; reheat gently so the fish does not toughen and the coconut broth does not split. Store rice separately. Freezing is possible for up to a month but the fish texture softens, so it is best enjoyed fresh or next-day.
Equipment
- Wide pot or clay pot (panela)
- Sharp knife
- Citrus juicer
- Ladle
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Moqueca to your week, check it against your household's allergens, and build the shopping list automatically.
More South American recipes
South American Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Fainá
Buenos Aires's thin chickpea flatbread, baked until golden and fragrant — simple, crispy-edged, and traditionally eaten layered right on top of a pizza slice.
South American Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Majadito
Bolivia's rustic one-pot comfort — dried charque beef simmered down with rice, tomato, and spices into a savory, fragrant dish topped with a fried egg.
South American Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bandeja Paisa
Colombia's legendary tray of abundance — red beans, white rice, chicharrón, chorizo, fried egg, plantains, and avocado all piled high for a satisfying feast.